Company Filing History:
Years Active: 2025
Title: Salomon Leendert Abrahamse: Innovator in Onion Flavor Composition
Introduction
Salomon Leendert Abrahamse is a notable inventor based in Wageningen, Netherlands. He has made significant contributions to the field of food flavoring, particularly in the development of onion flavor compositions. With a total of two patents to his name, Abrahamse's work has the potential to enhance the culinary experience in various edible products.
Latest Patents
Abrahamse's latest patents focus on innovative methods for producing onion flavor compositions. The first patent, titled "Onion flavour composition and method for the preparation thereof," describes a method that yields a shelf-stable onion flavor composition with an intense flavor reminiscent of roasted, shallow fried, or deep fried onions. This composition can be used to impart a rich onion flavor to a wide variety of edible products. The second patent also titled "Onion flavour composition and method for the preparation thereof," outlines a method that involves mixing an onion component with an onion juice concentrate, subjecting the mixture to heat treatment, and drying it to achieve a water content of less than 10 wt %. This method results in a shelf-stable onion flavor composition that can effectively replicate the flavor of sautéed onions.
Career Highlights
Abrahamse is currently employed at Conopco, Inc., where he continues to innovate in the field of food flavoring. His work has garnered attention for its practical applications in the food industry, particularly in enhancing the flavor profiles of various products.
Collaborations
Abrahamse collaborates with talented individuals such as Parag Acharya and Amir Maximiliaan Batenburg. These collaborations contribute to the innovative environment at Conopco, Inc., fostering the development of new flavor technologies.
Conclusion
Salomon Leendert Abrahamse is a prominent inventor whose work in onion flavor compositions has the potential to transform the food industry. His innovative methods and collaborations highlight the importance of flavor enhancement in culinary applications.